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1
Position racks in top third and bottom third of oven and preheat to 300F.
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2
Using 9-inch tart pan bottom as guide, trace a circle on each of 2 sheets of parchment paper.
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3
Place papers, marked side down, on baking sheets.
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4
Blend 1/4 cup sugar, whole almonds and cornstarch in processor until nuts are finely ground.
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5
{Step One} Using electric mixer, beat egg whites and salt in large bowl until soft peaks form.
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6
Add remaining 3/4 cup sugar by tablespoonfuls, beating until meringue is stiff and glossy.
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7
Fold almond mixture into meringue.
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8
{Step Two} Spoon meringue into large pastry bag fitted with 1/2-inch-diameter plain tip.
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9
{Step Three} Starting in center of 1 circle marked on parchment and holding tip just above paper, pipe meringue in continuous spiral to fill circle completely.
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10
Repeat with remaining circle and meringue, forming 2 rounds.
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11
Bake meringues until pale golden and just firm to touch, about 30 minutes, switching position of pans after 20 minutes.
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12
Cool on pans on racks.
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13
Combine sugar, egg whites and salt in large stainless steel bowl.
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14
Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); whisk constantly until thermometer registers 135F, about 5 minutes; remove from over water.
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15
Using electric mixer, beat until firm peaks form and mixture is completely cool, about 6 minutes.
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16
Beat in butter, 1 piece at a time.
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17
Gradually beat in lemon juice.
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18
(If buttercream appears curdled, place bowl over low heat for several seconds.
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19
Remove from heat; beat until smooth.
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20
Repeat warming and beating as necessary.)
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21
Whisk cream to firm peaks; whisk into buttercream.
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22
Peel parchment off meringues.
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23
Using 9-inch tart pan bottom as guide, trim meringues.
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24
Place dabs of buttercream on tart pan bottom; top with 1 meringue.
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25
Spread 3/4 cup buttercream over meringue; top with strawberry slices.
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26
Spread 3/4 cup buttercream over berry slices.
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27
Top with second meringue.
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28
Spread remaining buttercream over top and sides of torte.
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29
Press sliced almonds into buttercream.
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30
(Can be prepared 1 day ahead.
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31
Cover and refrigerate.
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32
Let stand at room temperature 30 minutes before continuing.)
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33
Cut reserved whole strawberries into quarters.
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34
Arrange atop torte.
